Recipe

This simple rustic soup is made up of green beans, chard, and potato that all turn tender and soft once the soup is ready to eat. Underlying their earthy vegetableness is meaty flavor thanks to a few simmering chunks of prosciutto, there for the greater good of the soup. When served, I like to see that the once-bright greens have dulled in color because it says their flavor has fully developed inside the pot. Grated Parmesan served on the side for sprinkling is a good addition, or try shredded sharp provolone or mozzarella strewn over their tops.